Italian Penicillin Soup With Ginger, Garlic and Lemon

Last updated: October 20, 2026

Italian penicillin soup is a brothy, cozy pot of chicken, white beans and tiny pasta lifted with fresh ginger, garlic and lemon. It all cooks in one Dutch oven in about 45 minutes, and the full recipe card is waiting below the story.

What Is Italian Penicillin Soup?

Italian penicillin soup is a chicken noodle style soup with an Italian pantry twist, built on olive oil, garlic, a Parmesan rind, cannellini beans and ditalini pasta. Fresh ginger, turmeric and a squeeze of lemon give the broth a bright, warming flavor that tastes far more exciting than a basic can of soup.

The “penicillin” part of the name is a playful nod to the old family habit of reaching for chicken soup when life feels rough. We are not making any medical claims here, because this is simply a deeply comforting bowl of dinner.

The soup sits somewhere between classic chicken noodle and Tuscan white bean soup, which makes it a great weeknight option. You get tender vegetables, shredded chicken, silky beans and pasta in every spoonful.

Ingredients You Need for Italian Penicillin Soup

Every ingredient in this Italian penicillin soup is easy to find at a regular grocery store, and most of them are pantry or fridge staples. Here is how each group works in the pot.

The Aromatic Base

The base is one medium yellow onion, two medium carrots and two celery ribs, cooked in 2 tablespoons of olive oil until soft. Six cloves of garlic, 1 tablespoon of freshly grated ginger, 1 teaspoon of ground turmeric and 1/2 teaspoon of red pepper flakes go in next and bloom for about a minute.

Fresh ginger matters here, so skip the jarred paste if you can. A microplane turns a 1-inch piece into a fluffy pile that melts right into the broth.

The Broth and Parmesan Rind

Use 8 cups of low-sodium chicken broth so you can control the salt yourself. Add a 2-ounce Parmesan rind, which slowly releases a savory, nutty depth into the soup.

If you do not have a rind, skip it and pass extra grated Parmesan at the table instead. The soup will still taste great.

Beans, Pasta and Chicken

One 15-ounce can of cannellini beans, drained and rinsed, makes the soup creamy and filling. One cup of ditalini, about 5 ounces, cooks right in the broth and slightly thickens it.

Three cups of shredded rotisserie chicken keeps the work minimal. Because the chicken is already cooked, the only food safety number to watch is the final temperature of the hot soup.

Greens and Finishing Touches

Four packed cups of chopped lacinato kale, with the stems removed, hold their shape better than spinach. Two tablespoons of fresh lemon juice, 1/4 cup of chopped parsley and a little grated Parmesan finish every bowl.

Kosher salt goes in at two points, 1/2 teaspoon at the start and 1/2 teaspoon at the end, along with 1/2 teaspoon of black pepper stirred in with the lemon. Taste before the second half of the salt, since broth and cheese vary in saltiness.

How to Make Italian Penicillin Soup Step by Step

Making Italian penicillin soup takes 15 minutes of prep and 30 minutes of cooking, all in one 6-quart Dutch oven or large soup pot. Here is the full walkthrough, and the card below has the same steps in a printable format.

Build the Flavor Base

Heat the olive oil in the pot over medium heat, then add the onion, carrots, celery and 1/2 teaspoon of salt. Cook for 7 minutes, stirring now and then, until the vegetables are soft but not browned.

Stir in the garlic, ginger, turmeric and red pepper flakes and cook for 1 minute until the kitchen smells amazing. Keep stirring so the garlic does not scorch.

Simmer the Broth, Beans and Pasta

Pour in the broth, then add the Parmesan rind and the beans. Bring everything to a boil over high heat, reduce to medium-low and simmer for 10 minutes.

Stir in the ditalini and simmer uncovered for 8 to 9 minutes, until the pasta is just tender. Stir every few minutes so the pasta does not stick to the bottom.

Add the Chicken, Kale and Lemon

Add the shredded chicken and kale and simmer for 3 minutes, until the kale is bright green and wilted. The soup should be steaming hot all the way through, and the USDA Food Safety and Inspection Service recommends reheating cooked leftovers like rotisserie chicken to 165°F.

Remove the pot from the heat, fish out the Parmesan rind, and stir in the lemon juice, the remaining 1/2 teaspoon of salt and the black pepper. Taste and adjust.

Serve It Hot

Ladle the soup into warm bowls and top with chopped parsley and a generous snow of grated Parmesan. A drizzle of good olive oil on top never hurts.

Each bowl is about 1 1/2 cups, and the recipe makes 6 servings.

Tips for the Best Italian Penicillin Soup

The best bowl of Italian penicillin soup comes down to a few small habits, mostly about timing and tasting. These are the ones that make the biggest difference.

Keep the Pasta From Turning Mushy

Pull the pasta when it is just tender, because it keeps softening in the hot broth. If you plan to eat leftovers, cook the ditalini separately and add it to each bowl.

Grate the Ginger and Taste Before Salting

Peel the ginger with the edge of a spoon and grate it straight over the pot. Low-sodium broth, Parmesan and rotisserie chicken all bring their own salt, so taste before you add the second half.

Brighten It at the End

Lemon juice added off the heat tastes fresh and sharp, while lemon simmered in the pot turns dull. If the soup tastes flat, add another squeeze, 1 teaspoon at a time.

Italian Penicillin Soup Variations and Substitutions

This soup is flexible, and the swaps below all work with the same pot and timing. The card leaves them out, so treat each one as optional.

Swap the Pasta

Small shells, orzo or tubetti all work in place of ditalini, so follow the package timing. For a gluten-free bowl, use a gluten-free small pasta and gluten-free broth, and watch the clock closely.

Change the Greens

Baby spinach is a quick swap for kale and needs only about a minute to wilt. Escarole is a classic Italian green that adds a pleasant bitter edge.

Make It Vegetarian

Leave out the chicken, use vegetable broth, and add a second can of cannellini beans. Traditional Parmesan is made with animal rennet, so use a vegetarian hard cheese or skip the rind.

Turn Up the Heat or the Creaminess

Double the red pepper flakes for a spicier bowl. For a creamier broth, mash about 1/2 cup of the beans against the side of the pot before the pasta goes in.

Storing, Freezing and Reheating Italian Penicillin Soup

Cool the soup and get it into airtight containers within 2 hours of cooking, as recommended by the USDA Food Safety and Inspection Service. Refrigerated leftovers keep for 3 to 4 days.

Freeze the soup for up to 3 months for the best quality, leaving about an inch of room at the top of the container for expansion. The pasta will be softer after thawing, which is the trade-off for a ready-made dinner.

Reheat on the stove over medium heat with a splash of broth or water, because the pasta absorbs liquid as it sits. Bring leftovers to 165°F before serving, again following USDA FSIS guidance.

Where Italian Penicillin Soup Comes From

Chicken soup has been called penicillin for generations, a joking nickname for the pot of broth that many families make when someone is feeling run down. Italian penicillin soup borrows that nickname and swaps in an Italian pantry of olive oil, beans, small pasta and Parmesan.

Italy has its own long tradition of brothy soups, from pastina in brodo to pasta e fagioli and ribollita. This version is a modern home cook mashup rather than a recipe from any single region, and that is part of its charm.

Ready to cook? Scroll to the recipe card below for the full ingredient list, steps and nutrition information.

Yield: 6 servings

Italian Penicillin Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A cozy Italian-style chicken soup with ginger, garlic, turmeric, cannellini beans, ditalini and kale, finished with fresh lemon and Parmesan.

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Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into 1/4-inch coins
• 2 celery ribs, diced
• 6 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt, divided
• 8 cups low-sodium chicken broth
• 1 Parmesan rind (about 2 ounces)
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup ditalini pasta (about 5 ounces)
• 3 cups shredded rotisserie chicken
• 4 cups chopped lacinato kale, packed, stems removed
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• Grated Parmesan, for serving

Instructions

1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion, carrots, celery and 1/2 teaspoon of the salt and cook for 7 minutes, stirring occasionally, until soft but not browned.
2. Stir in the garlic, ginger, turmeric and red pepper flakes and cook for 1 minute, stirring constantly.
3. Pour in the broth, then add the Parmesan rind and beans. Bring to a boil over high heat, reduce to medium-low and simmer for 10 minutes.
4. Stir in the ditalini and simmer uncovered for 8 to 9 minutes, stirring every few minutes, until the pasta is just tender.
5. Add the chicken and kale and simmer for 3 minutes, until the kale is wilted and the soup is steaming hot.
6. Remove the pot from the heat and discard the Parmesan rind. Stir in the lemon juice, black pepper and remaining 1/2 teaspoon salt, then taste and adjust.
7. Ladle into bowls and top with parsley and grated Parmesan.

Notes

Cool leftovers and refrigerate in airtight containers within 2 hours of cooking. Refrigerate for 3 to 4 days. Freeze for up to 3 months for best quality. Reheat on the stove with a splash of broth or water until steaming hot (165°F). The pasta absorbs broth as it sits, so for best leftovers cook the pasta separately and add it to each bowl. Optional swaps from the post: small shells or orzo for ditalini, baby spinach or escarole for kale, vegetable broth and an extra can of beans for a vegetarian version.

Nutrition Information:

Yield:

6

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 320Total Fat: 9gSaturated Fat: 3gSodium: 790mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 22g

Italian Penicillin Soup FAQs

Can you make Italian penicillin soup without chicken?

Yes, just use vegetable broth, skip the chicken, and add a second can of cannellini beans for protein. The aromatics and lemon still make the broth taste rich.

Can you use raw chicken instead of rotisserie chicken?

You can, but the method changes and the soup takes longer. Raw chicken must reach an internal temperature of 165°F according to USDA FSIS, so simmer whole pieces in the broth until a food thermometer confirms it, then shred the chicken and return it to the pot.

Can you make Italian penicillin soup ahead of time?

Yes, the soup keeps in the fridge for 3 to 4 days. For the best texture, cook the pasta separately and add it to each bowl as you reheat.

What should you serve with Italian penicillin soup?

Crusty bread, garlic toast or a simple green salad are all great partners. A grilled cheese sandwich cut into strips is also fun for dunking.

Is the turmeric necessary?

Turmeric adds golden color and an earthy flavor, but the soup still tastes good without it. Fresh ginger is the ingredient we would not skip.

Why This Italian Penicillin Soup Works

The soup starts with olive oil and a 7 minute sauté, which turns the onion, carrots and celery sweet before any liquid hits the pot. Garlic, ginger, turmeric and red pepper flakes then bloom in that oil for 1 minute, so their flavors spread evenly through the broth.

A Parmesan rind and a can of cannellini beans simmer for 10 minutes before the pasta goes in, which gives the broth body and savory depth. The ditalini cooks directly in that broth, so its starch slightly thickens the soup and every piece tastes seasoned.

The cooked chicken and kale go in last for only 3 minutes, so the chicken stays tender and the kale stays bright. Lemon juice and the second half of the salt are added off the heat, which keeps the soup tasting fresh instead of flat.

Make Italian Penicillin Soup Tonight

Italian penicillin soup is the kind of dinner that rewards very little effort: one pot, 45 minutes and ingredients that mostly come from the pantry. Make a batch this week, save leftovers for lunch, and tell us how you like to finish your bowl.

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